Polycyclic Hydrocarbon Composition of Wood Smoke

Rhee, K.S.; Bratzler, L. J.

doi:10.1111/j.1365-2621.1968.tb09088.x

Cited by 15 publications

(8 citation statements)

References 23 publications

(19 reference statements)

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“…Furan derivatives (e.g., furfurals), sugar anhydrides (e.g., levoglucosan, mannosan, galactosan), and other products are formed from the combustion of cellulose under a variety of conditions (Shafizadeh and Fu, 1973;Simoneit et al, 1999). PAHs are not expected to be formed at the 330 • C combustion temperature in this work (Rhee and Bratzler, 1968;Sharma and Hajaligol, 2003), and indeed the GC-MS analysis using ethyl acetate solvent confirmed that PAHs were not observed above the detection limit (Table S1). If formed, PAHs might have ended up in tar-like material as opposed to the aerosols that were collected and tested.…”

Section: Molecular Composition Of Wsa and Correlations With Aerosol Propertiessupporting

confidence: 55%

Relationship between the molecular composition, visible light absorption, and health-related properties of smoldering woodsmoke aerosols

et al. 2020

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Abstract. Organic aerosols generated from the smoldering combustion of wood critically impact air quality and health for billions of people worldwide; yet, the links between the chemical components and the optical or biological effects of woodsmoke aerosol (WSA) are still poorly understood. In this work, an untargeted analysis of the molecular composition of smoldering WSA, generated in a controlled environment from nine types of heartwood fuels (African mahogany, birch, cherry, maple, pine, poplar, red oak, redwood, and walnut), identified several hundred compounds using gas chromatography mass spectrometry (GC-MS) and nano-electrospray high-resolution mass spectrometry (HRMS) with tandem multistage mass spectrometry (MSn). The effects of WSA on cell toxicity as well as gene expression dependent on the aryl hydrocarbon receptor (AhR) and estrogen receptor (ER) were characterized with cellular assays, and the visible mass absorption coefficients (MACvis) of WSA were measured with ultraviolet–visible spectroscopy. The WSAs studied in this work have significant levels of biological and toxicological activity, with exposure levels in both an outdoor and indoor environment similar to or greater than those of other toxicants. A correlation between the HRMS molecular composition and aerosol properties found that phenolic compounds from the oxidative decomposition of lignin are the main drivers of aerosol effects, while the cellulose decomposition products play a secondary role; e.g., levoglucosan is anticorrelated with multiple effects. Polycyclic aromatic hydrocarbons (PAHs) are not expected to form at the combustion temperature in this work, nor were they observed above the detection limit; thus, biological and optical properties of the smoldering WSA are not attributed to PAHs. Syringyl compounds tend to correlate with cell toxicity, while the more conjugated molecules (including several compounds assigned to dimers) have higher AhR activity and MACvis. The negative correlation between cell toxicity and AhR activity suggests that the toxicity of smoldering WSA to cells is not mediated by the AhR. Both mass-normalized biological outcomes have a statistically significant dependence on the degree of combustion of the wood. In addition, our observations support the fact that the visible light absorption of WSA is at least partially due to charge transfer effects in aerosols, as previously suggested. Finally, MACvis has no correlation with toxicity or receptor signaling, suggesting that key chromophores in this work are not biologically active on the endpoints tested.

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Section: Molecular Composition Of Wsa and Correlations With Aerosol Propertiessupporting

confidence: 55%

Relationship between the molecular composition, visible light absorption, and health-related properties of smoldering woodsmoke aerosols

et al. 2020

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“…22 Hitzel et al, 23 in the only paper where the aroma compounds were investigated in any detail, showed that during the smoking of frankfurters and mini salamis, the PAHs could be reduced by 35-55% by replacing beech with poplar or hickory, with very However, the treatment of the smoke prior to the smoking process has achieved greater reductions in the concentration of PAHs. More than 50 years ago, electrostatic precipitation of the solids in smoke was shown to reduce BaP by 66% 26 and treatment of smoke with an aqueous scrubber prior to smoking fish was shown to reduce BaP by at least 70%. 22 More recently, a filter comprising ice, cloth and activated carbon 27 has been patented specifically to produce "tasteless super-purified smoke".…”

Section: Comparison With Other Mitigation Strategiesmentioning

confidence: 99%

Development of a Zeolite Filter for Removing Polycyclic Aromatic Hydrocarbons (PAHs) from Smoke and Smoked Ingredients while Retaining the Smoky Flavor

Parker

Lignou

Shankland

et al. 2017

J. Agric. Food Chem.

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The popularity of smoked foodstuffs such as sauces, marinades, and rubs is on the rise. However, during the traditional smoking process, in addition to the desirable smoky aroma compounds, harmful polycyclic aromatic hydrocarbons (PAHs) are also generated. In this work, a selective filter was developed that reduces PAH concentrations in a smoke by up to 90% while maintaining a desirable smoky flavor. Preliminary studies using a cocktail of 12 PAHs stirred with a zeolite showed the potential for this zeolite to selectively remove PAHs from a simple solution. However, pretreatment of the smoke prior to application removed the PAHs more efficiently and is more widely applicable to a range of food ingredients. Although volatile analysis showed that there was a concomitant reduction in the concentration of the smoky compounds such as 2-methoxyphenol (guaiacol), 2-methylphenol ( o-cresol), and the isoeugenols, sensory profiling showed that the difference in perception of flavor was minimal.

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“…Certain methylchrysenes, particularly the 5-isomer, which is one of the most carcinogenic compounds known, may dominate the carcinogenic activity of a mixture (Bartle 1991). Rhee and Bratzler (1968) analyzed hydrocarbons in smoke, and the amounts found in smoke and in the vapor phase (smoke filtered to remove particles) are listed in Table 11-12. Small amounts of these smoke constituents may be transferred to foods during smoking.…”

Section: Polycyclic Aromatic Hydrocarbons (Pahs)mentioning

confidence: 99%